Sarah Steffens, Personal Chef & Nutrition Support, Los Angeles

Category: Soup

It has been in rainy L.A. so I made this chicken soup and am staying inside with a good book! Truthfully, I make this soup anytime I have the ingredients in my fridge (it could be a Summer day!), because it is that good. And it is extra special because it contains fresh ginger and fresh turmeric, proven roots helping your body fight nasuea and aid digestion (ginger) while reducing joint pain and all-over inflammation (turmeric). It is a healing soup in many ways!

Tip: Use fresh ginger and turmeric in more than this soup. Try simmering them in water to make your own tea, finely grated to add to a salad vinaigrette or use them minced in your next meat marinade. Always peel off the skin before consuming and store in your veggie crisper for up to 3 weeks (or in your freezer for even longer).

Bonus tip: Use the @epicbar Homestyle Savory Chicken Bone Broth in this recipe. It tastes delicious and has turmeric in it as well…you’ll save time and nourish your body.

Is it cold where you are? It is chilly in L.A. so I am happy to share this warming soup with you all!

Tip: When making soup I often make my own broth but since @Epicbar has launched the most delicious broths sold in many health food stores, I use it as often as possible. It tastes amazing and supports a healthy gut and happy body. And it saves time! Essential during the full holiday season.

Halloween is right around the corner and if you are looking for a healthy recipe to create, you’ve come to the right place!

Below is a recipe for Green Goblin Soup, and it’s a perfect appetizer or snack for loved ones at home, or to bring to a Halloween party. Dress it up with scary (faux) spiders and colorful straws and serve in individual clear cups, or serve in a large witch pot, you decide!

ADD avocado oil to a stockpot and bring to medium heat on the stove. Add onion and sauté until soft, about 3 minutes.

ADD scallion and asparagus and reduce to a simmer, uncovered for 10 minutes.

REMOVE from heat and transfer to a high-speed blender along with spinach, avocado and bone broth. Alternately, place spinach, avocado and bone broth in pot and blend with an immersion blender. Once blended, taste and add salt to taste.

SERVE in clear plastic cups with raw asparagus spears sticking out of each cup. Add a festive straw as well if you like.

GARNISH with any additional herbs or freshly cracked pepper, or dare to scare your guests with faux spiders crawling over each soup!

Recipe note: Blanching your asparagus spears is not necessary, but you may find them easier to eat than raw spears. To blanch asparagus spears, bring a small pot of salted water to a boil. Prepare a bowl of cold ice water. Place asparagus spears in boiling water until they turn bright green, about 2-4 minutes depending on the size of your asparagus spears. When the spears are bright green and crisp-tender, use a slotted spoon to remove the asparagus from the boiling pot and place them in the ice water bath. After a few minutes, remove the spears from the ice water and allow them to drain on a few paper towels.

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Welcome to Savor & Fancy

Hi, I'm Sarah, a Personal Chef in Los Angeles, cooking delicious and healthy foods that make you feel your very best. This is where I share recipes, kitchen tips, and menus to keep you inspired in your own kitchen. I also write passionately about healing your relationship to food, diets and fitness, and offer coaching sessions to support you while on your own journey of self-acceptance and healing. Thank you for stopping by!

Disclaimer

All information found on this website is for informational and creative culinary purposes only. This website is not intended to diagnose, treat, cure or prevent any disease and is not intended to be a substitute or replacement for any medical treatment. Please seek the advice of a healthcare professional for your specific health concerns.